Sweetpotato Quiche
NC State Fair Tailgate Recipe Contest Honorable Mention. Kristen Frybort Raleigh, NC
Recipe
Ingredients
- 2 cups sweetpotatoes peeled and diced into small cubes
- ¾ cup yellow onion diced
- 2 ½ tablespoons olive oil
- ½ teaspoon salt
- Black pepper to taste
- Egg Mixture
- 4 eggs
- 1 cup heavy cream
- ½ teaspoon fresh rosemary minced
- ½ tablespoon fresh parsley minced
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
Other ingredients
- 3 oz. Gruyere cheese shredded
- Pre baked deep dish pie crust
Instructions
- Preheat oven to 400̊
- Mix together first five ingredients, place baking sheet
- Roast in oven for 15-20 minutes
- While sweetpotatoes and onions are roasting, shred cheese and set aside
- Whisk the next egg mixture ingredients together and set aside
- Once potatoes and onions have finished roasting, spoon them into the pre-baked pie shell.
- Next layer the shredded cheese on top of the sweetpotatoes
- Reduce oven to 375̊
- Pour egg mixture over the cheese
- Place quiche in oven on center rack
- Bake 20-25 minutes or until eggs are set
Notes
Nutrition Facts
Sweetpotato Quiche
Serving Size
1
Amount per Serving
Calories
252
% Daily Value*
Fat
21
g
32
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
134
mg
45
%
Sodium
679
mg
30
%
Potassium
198
mg
6
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
5396
IU
108
%
Vitamin C
2
mg
2
%
Calcium
154
mg
15
%
Iron
1
mg
6
%
Net Carbohydrates
8
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 252kcalCarbohydrates: 9gProtein: 7gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 134mgSodium: 679mgPotassium: 198mgFiber: 1gSugar: 2gVitamin A: 5396IUVitamin C: 2mgCalcium: 154mgIron: 1mgNet Carbohydrates: 8g